Baked Breaded Zucchini Sticks with Greek Yogurt Dip

Baked Breaded Zucchini Sticks with Greek Yogurt Dip
Yields 30
If you’re looking for a light, healthy appetizer or snack that is full of great flavor, you’ll want to try these baked zucchini sticks. Coated in panko bread crumbs, paprika, salt, and garlic powder, then baked for approximately 25-27 minutes - until crisp and golden – these are quick and easy to make. Be sure to enjoy them with our delicious Greek yogurt dip – a fresh, cool dip that perfectly complements these when they’re nice and warm out of the oven.
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Zucchini Sticks
  1. 1½ pounds zucchini, about 2 medium-small
  2. ½ cup King Arthur All-Purpose Flour
  3. ¾ teaspoon salt, divided
  4. 4 egg whites
  5. 2⅓ cup dry panko bread crumbs
  6. 2 teaspoon paprika
  7. ¼ teaspoon garlic powder
  8. 2 tablespoons plus 2 teaspoons canola oil or avocado oil
Greek Yogurt Dip
  1. ¾ cup Cabot Plain Greek Yogurt
  2. 2 tablespoons extra-virgin olive oil
  3. 4 teaspoons lemon juice
  4. 1 tablespoon chopped fresh basil or dill
  5. ¼ teaspoon pepper
  6. 1 small clove garlic
  7. ¼ teaspoon salt
  1. PREHEAT oven to 400° F. Coat a baking sheet with cooking spray.
  2. CUT zucchini into batons about 3 to 4 inches long by ½-inch square.
  3. PLACE flour in a pie plate or shallow baking dish, add ¼ teaspoon salt and stir to combine.
  4. BEAT egg white in a pie plate or shallow baking dish until very foamy.
  5. MIX bread crumbs with paprika, ½ teaspoon salt and garlic powder in a pie plate or shallow baking dish. Drizzle canola oil over and mix with a fork until completely moistened.
  6. DIP zucchini sticks in flour. Shake off excess, then dip into egg white and shake of excess. Then dip them into breadcrumb mixture and arrange on baking sheet, so they don’t touch. Discard excess breading. Bake, turning once with a spatula or tongs, until the breadcrumb coating is crispy and golden, 25 to 27 minutes.
  7. WHISK yogurt, olive oil, lemon juice, herbs and pepper in small bowl. Mince garlic and then mash with ¼ teaspoon salt. Add to the yogurt mixture and whisk to combine.
  8. SERVE the zucchini sticks hot with the dip.
  1. Recipe and photo courtesy of Katie Webster.
  2. Copyright © 2017 Cabot Creamery
Adapted from Katie Webster
Adapted from Katie Webster
Cooks Recipes http://recipe.cookswarehouse.com/

Pineapple Salsa

Pineapple Salsa
Pineapple adds a burst of color and flavor to this salsa. You can serve it hot or mild with blue corn chips, or as a topping on grilled fish.
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  1. 2 Tablespoons olive oil
  2. ½ pineapple, peeled, cubed
  3. ½ onion, peeled, diced
  4. ½ red bell pepper, stemmed, seeded, diced
  5. 2 Tablespoons fresh cilantro leaves, chopped
  6. ½ lime, peeled, halved
  7. ½ teaspoons salt
  8. ¼ jalapeño
  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4.
  4. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
  1. Yields: 2 cups
  2. Notes: Remove seeds and membrane of the jalapeño for a milder salsa. You may also substitute fresh mint for fresh cilantro.
  3. © 2017 Vita-Mix Corporation
Cooks Recipes http://recipe.cookswarehouse.com/

Southwest Guacamole

Southwest Guacamole
Perfect as a dip or garnish for tacos and burritos, this guacamole is also good enough to eat with a spoon!
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  1. 2 small avocados, peeled, pitted & divided
  2. 2 scallions, trimmed and halved
  3. ¼ red pepper, seeded & roughly chopped
  4. ¼ small onion, roughly chopped
  5. 1 clove garlic, halved
  6. 1 15 oz can unsweetened corn
  7. 1 tbsp hot sauce
  8. 1⁄3 cup cilantro
  9. ¾ tsp sea salt
  10. 1 tbsp fresh lime juice
  11. ½ tsp ground black pepper
  12. ½ cup shredded pepper jack or cheddar cheese
  1. Add all ingredients except 1 avocado to a Blendtec blender with a WildSide+ jar and secure lid. Press "Pulse" 4 times.
  2. Add remaining avocado and secure lid. Press "Pulse" 3-4 more times or until desired texture is reached.
  2. Servings 12.0 Sodium 310 mg Serving Size 1/4 cup Carbohydrates 7 g Calories 80 Fiber 3 g Fat 5 g Sugar 2 g Saturated Fat 1.5 g Protein 2 g Cholesterol 5 mg
  4. To add more heat, add jalapeño pepper
  5. For a dip higher in protein, fold in 1 cup cooked black beans
  6. NOTE: This can also be made in the Blendtec four side jar. Decrease the recipe by 1/3, and stop the blender during blending and stir it up a little.
Cooks Recipes http://recipe.cookswarehouse.com/